Quick Fridge Pickles Onions (and Garlic Scapes)
Fridge pickles are a great summer treat - crunch & sweet and no boiling water, canning required. Normally, a teaspoon (or so) of sugar is added to a fridge pickle, but because we are using White Balsamic, the sugar is not required.
Pickled Red Onion:
- 1 or 2 Red Onions, enough to pack the jar
- Bay Leaf
- 1 tsp of Kosher Salt per 250mL of jar
- 1 tsp Dill Weed per 250mL of jar
- Peppercorns
- Fill 3/4 with 12 Year Aged White Balsamic
- Top with French Champagne Vinegar
Pickled Garlic Scapes:
Enough scapes chopped into 2" pieces to fill the jar of your choosing
- 1 tsp of Kosher Salt per 250mL of jar
- 1 tsp Dill Weed per 250mL of jar
- Peppercorns
- Fill with 12 Year Aged White Balsamic
Screw the lid on tight, shake it up and put the jar in the fridge. You'll want to let it sit for at least 4 hours and it will keep for weeks.
This recipe works with cucumbers, peppers, asparagus, onions... make a mix pickle to serve with any dish.
